Description
This classic Pumpkin Pie from Scratch features a flaky homemade crust and a warmly spiced pumpkin filling. Perfect for fall gatherings and holiday celebrations, this dessert combines traditional flavors of cinnamon, ginger, and cloves with smooth pumpkin puree baked to perfection.
Ingredients
Scale
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 3 to 4 tablespoons ice water
For the Filling
- 1 3/4 cups pumpkin puree (fresh or canned)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup heavy cream
Instructions
- Prepare the crust: In a bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat the oven and roll out dough: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Fit the dough into a 9-inch pie pan, trim the edges, and crimp them decoratively.
- Make the filling: In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Beat in the eggs, then stir in the heavy cream until the mixture is smooth and evenly combined.
- Fill the crust and bake: Pour the pumpkin filling into the prepared pie crust. Bake at 425°F for 15 minutes to set the crust and start cooking the filling.
- Reduce heat and finish baking: Lower the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Cool the pie: Remove the pie from the oven and let it cool completely on a wire rack before serving to allow the filling to fully set.
Notes
- For a flakier crust, keep the butter very cold until mixing.
- Fresh pumpkin puree can be made by roasting and pureeing a pumpkin until smooth, as a substitute for canned puree.
- Serve the pie with a dollop of whipped cream for added richness and presentation.
